Hot Italian Sausage

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Go to your favorite market and have them ground 4 pounds of pork shoulder with the fat, otherwise the sausage will be dry.

Add to the 4 pounds of coarsely ground pork:

1 tablespoon of Cayenne pepper
1 tablespoon black pepper
2 tablespoons of salt
2 tablespoons of paprika
2 tablespoons of whole fennel seeds
1 cup cold water

In a blender, add the fennel seeds to the water and blend til seeds are chopped but not totally blended away. Add to the pork meat with the rest of the spices. This is going to be a spicy sausage so you might want to cut the cayenne pepper in half. Remember the number one rule in cooking, you can add but you can’t subtract! Spices really kick in after a night in the frig, so be careful if you don’t want it too hot. I always fry a small amount

to taste after mixing it all together. Oh yeah, my own version is that I add 1 teaspoon of anise seeds with the fennel seeds in the blender for extra flavor

(Bob Hovish)

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